Name: Savory Vegan Mushroom & Tomatillo Tacos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3
Cuisine: US
Ingredients: 15 tomatillos, husked and halved; 2 dried chile de arbol peppers; 2 tablespoons vegetable oil; 18 ounces cremini mushrooms, sliced; Salt to taste; 9 (6-inch) corn tortillas; 0.5 onion, finely chopped; 0.5 cup chopped fresh cilantro

Mexican

Vegan Tacos with Mushrooms and Tomatillos

Aug 15, 2025
by Aaron Abshire
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

20 mins
COOK TIME

30 mins
TOTAL TIME

50 mins
SERVING

3 People
VIEWS

0

Embark on a culinary adventure with these vibrant vegan tacos! Earthy mushrooms mingle with the tangy sweetness of caramelized tomatillos, awakened by a whisper of chile de arbol heat. A symphony of flavors, ready to dance on your palate.

Ingridients

Adjust Servings

15 tomatillos, husked and halved

2 dried chile de arbol peppers

2 tablespoons vegetable oil

18 ounces cremini mushrooms, sliced

Salt to taste

9 (6-inch) corn tortillas

0.5 onion, finely chopped

0.5 cup chopped fresh cilantro

Nutrition

Carbohydrate

65 g
Fiber

11 g
Protein

15 g
Saturated Fat

2 g
Sodium

109 mg
Sugar

12 g
Fat

14 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Prepare the Tomatillos: Position an oven rack 6 inches from the broiler and preheat. Line a baking sheet with aluminum foil. Arrange the tomatillos on the foil, cut-side up. (5 minutes)

02

Step

Broil the Tomatillos: Broil until the tomatillos are darkly browned and caramelized. (20 minutes)

03

Step

Toast the Chiles: In a small skillet over medium heat, toast the chile de arbol peppers, turning once, until lightly browned and fragrant (avoid burning!). Transfer to a plate to cool. (3 minutes)

04

Step

Sauté the Mushrooms: Heat the oil in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until softened and releasing their moisture. (5 minutes)

05

Step

Blend and Simmer: Combine 3 of the broiled tomatillos and the toasted arbol chiles in a blender. Blend until smooth, adding a splash of water if needed to achieve a pourable consistency. Pour the mixture over the mushrooms in the skillet. Add the remaining roasted tomatillos, including any accumulated juices from the baking sheet. Mix well and simmer over low heat until the mushrooms are tender and the sauce has thickened slightly. Season with salt to taste. (8 minutes)

06

Step

Assemble the Tacos: Warm the corn tortillas in a dry skillet or microwave. Divide the mushroom and tomatillo mixture evenly among the warm tortillas. Garnish with chopped onion and fresh cilantro. (5 minutes)

07

Step

Serve immediately and enjoy!

For an extra layer of flavor, try grilling the tomatillos instead of broiling them.
If you prefer a milder heat, remove the seeds from the chile de arbol peppers before toasting.
These tacos are also delicious with a dollop of vegan sour cream or a squeeze of lime juice.
Feel free to experiment with different types of mushrooms, such as shiitake or oyster mushrooms.
Store leftover mushroom filling in an airtight container in the refrigerator for up to 3 days.

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Aaron Abshire

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.